Butternut Squash & Apple Soup with Pumpkin Seeds

Preparation info
  • Makes


    • Difficulty


Appears in
Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

  • About

This fall-inspired soup comes together quickly when you use precut squash, available fresh in many supermarkets, and an immersion blender to blend the soup in the pot. If you have a lot of squash, make a double batch of the soup and freeze for up to 3 months.


  • olive oil, 2 tbsp
  • yellow onion, 1, thinly sliced
  • sea salt,


  1. Heat olive oil in a large pot over medium heat. Add onion and salt and sauté until onion is softened and beginning to brown, 4–6 minutes. Add garlic and cook, stirring constantly, until softened and fragrant but not browned, about 1 minute longer.
  2. Add water, squash, apples, and nutmeg. Raise heat to high and bring to a boil. Reduce heat to maintain a simmer, c